Soft Mini Mandazi
East African lightly sweet fried dough (mandazi) spiced with cardamom, nutmeg and coconut.
Ingredients
| 1/2 cup (120 mL) | warm water | |
| 2 teaspoon | 10 ml | active dry yeast |
| 5 ounce (147 ml can) | evaporated milk (or 3/4 cup canned coconut milk) | |
| 1 | large egg | |
| 1/2 cup (100 g) | sugar | |
| 1 teaspoon | 5 ml | salt |
| 3 1/2 - 4 cups (435-500 g) | all-purpose flour | |
| 1/4 cup | 60 ml | grated coconut or coconut flakes |
| 1 teaspoon | 5 ml | crushed cardamom |
| 1 teaspoon | 5 ml | grated nutmeg or cinnamon |
| — | powdered sugar or cinnamon sugar, to sprinkle | |
| — | vegetable oil for deep frying |
Instructions
- In a large bowl add the warm water, evaporated milk, salt, sugar and yeast. Set aside for 5 minutes. Add the egg and mix.
- Then add 3 1/2 cups flour, cardamom, nutmeg and grated coconut and continue mixing by hand or in a stand mixer.
- Turn the dough onto a lightly floured surface and knead until all the ingredients are fully incorporated and the dough is not too sticky when touched, gradually adding the remaining flour if needed (err on the side of less flour). Mix until smooth, about 1-2 minutes.
- Place the dough in a greased bowl, turning once to coat. Cover loosely with a clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled.
- Roll out the dough to 1 inch thick. Cut into bite size pieces.
- In a large saucepan pour vegetable oil at least 3 inches (about 5 cm) high (too little results in flatter mandazi) and place on medium heat until the oil is 350°F.
- Fry until golden brown, about 3-5 minutes depending on size. Remove with a slotted spoon and drain on a paper napkin. Serve warm.